While I hope you enjoy reading my posts, kindly be advised that the words in this article are not medical advice and I cannot guarantee that they will work for you or your family. They are my reflections on parenting my three boys, based on my own personal background and experiences. Always reach out to your own health professionals for any questions or concerns. Please read my full disclosure at the bottom of this site for more information. Very sincerely, Mamma P.
I have a few dishes I am proud of but overall, I’m not the best cook or baker. But that doesn’t matter to my kids, we still really enjoy cooking and baking together at least a few times a month.
Posting creations on my social media, I have been asked how I accomplish cooking and baking with young children. Isn’t it a mess when they help? And how do I have the time?
Well, first, it does take time. I am not going to fudge that — it totally does. But it is one of those activities that I prioritize time for because of the important benefits cooking with kids has for them. It teaches them important life skills, increases variety in their diet, and provides an opportunity to build strong relationships through working together to prepare food.
First, if I’m interested in making something with my kids, I look up a recipe that has simple ingredients that l have on hand or that I can substitute. I don’t like finishing a recipe and then having three quarters of a bottle of something leftover that will end up cluttering my pantry or fridge until I can think of another use for it. So, I select recipes with simple ingredients I mostly have on hand or that I know I can use the excess for something else that week.
I also find shortcuts. I once made the most beautiful pie crust from Ree Drummond’s blog, The Pioneer Woman. The recipe is actually called, the “Perfect Pie Crust” — because well, it is. If you have the time, I included the recipe below and it is superb. I received so many compliments at Thanksgiving that year. But then I had kids and then I bought pie crust. Someday, I will make that luscious pie crust again, but not today or tomorrow or likely for the next decade.
I also find easy recipes with simple steps that usually require no more than two bowls to prep and do not require me to pause during the process. Unless it’s for a specific holiday recipe that’s part of one of our traditions, anything that requires prepping and then pausing — such as refrigerating for two hours — I won’t cook or bake. Because in those hours that the recipe is paused, I have no idea what might happen in my house and I don’t need the stress of trying to complete it later.
After selecting a recipe and ensuring I have most of the ingredients on hand, I then wait to see where it fits into our week rather than planning it out on a set day. I plan ahead for baking with my kids, but I don’t put it into a specific slot in our schedule. I want to make sure that I am prepared to bake with my kids — and it’s not going to be a day that has already been full of chaos. I used to set a day and time that I would make something with them, but I don’t anymore. Instead, I find a day when my kids and I are all (somewhat) rested. A day we don’t have a lot of appointments or places we need to be — a day when the meltdowns were kept to a minimum. On those days, I’m much more likely to go with the flow if an accident occurs and we have spilled milk everywhere. The whole process is much more enjoyable when I plan ahead but stay flexible on when we actually do it until I’m fairly confident it’s going to be successful — the process of doing it together, not necessarily the final product.
But what about the mess? Well, I use stainless steel measuring cups, spoons, and bowls that pop into the dishwasher for easy clean-up. I also find that following the steps I’ve included on this post — we don’t tend to make too much of a mess. My husband, on the other hand, well, he and my kids can make a pretty spectacular mess in the kitchen, especially when they are making pizza. Flour footprints from the kitchen all the way to the bathroom and everywhere in between.
But I’m learning to embrace that mess. The three of them have a lot of fun making the mess and enjoying their final product, improvising together and letting everyone contribute ideas. I don’t like a messy kitchen when I’m cooking with my kids. But when I’m an outsider peering in and I see them enjoying time with their dad, I am grateful for those kinds of messes. And those cute powdery footprints actually wipe up pretty easily.
We both have a role in teaching our kids how to cook. And if my husband is going to roll his sleeves up and get into the kitchen with our three boys — then I’m never going to stand in the way of that.
So how do I bake with my kids?
1. I feed my kids — and let them choose the our tunes. This is probably the most important step. I make sure they are fed, hydrated, and ready to go. We select loud and fun music when we are feeling energetic, seasonal tunes around the holidays, and classical music when its nap time and we need the extra quiet and calm.
2. I read the ingredients — and they collect them. Most of our ingredients are easily accessible to my kids in the pantry or the fridge. My oldest will reach the higher shelves and the fridge, and my youngest, the lower shelves and the freezer. They wash the fruit or veggies and unwrap the butter. I tell them how many of an item and they count them.
3. I chop — and they toss them in. While I chop or dice, I hand them the pieces to throw into the bowl, often reserving a few bites for them to sample which keeps them busy while I finish the job.
4. I measure ingredients — and they pour them in. As I measure, I discuss with them strategies for how to measure ingredients such as using different measuring cups for solids and liquids. We talk about halves, quarters, and thirds, and we count together. I teach them how to measure out flour as I spoon it into a measuring cup and them add it in. They know they can’t eat raw eggs but I let them tap the egg on the counter before I crack it into a cup and let them pour it in. Ingredients that are easier for them to measure like oats and chocolate chips, they do on their own and then toss them in — I usually have to remind them to fill the ingredients to the top. And when there’s chocolate chips or dried fruit involved, I always let them taste test first just to be sure they are really good before we add them to our almost finished product.
5. I combine the ingredients — and they stir. I mix the ingredients just enough to blend in the flour so we don’t end up with a cloud of wheat hitting our faces and then I let them take over. And when it comes to pouring batter into a pan, if given the option between a loaf of bread or muffins — I always make muffins. I let my kids select their favorite muffin wrappers from our stash of seasonal favorites and a variety of colors. They don’t get to eat the batter or lick the spoon but once it’s all in the oven baking, I turn on the oven light and they circle around our island on their favorite riding toys getting a glimpse at their creation while it bakes.
My kids taste test anything that is safe and reasonable to do throughout the process of baking together. It gives them a glimpse into the flavors we are adding to our recipe and an opportunity to have a little more fun with it.
And by the time we have completed our recipe, my kids will always taste it and almost always, really enjoy it!
For more resources:
https://www.thepioneerwoman.com/food-cooking/recipes/a11734/perfect-pie-crust-recipe/
